CN104223307B - A kind of Maca beverage and preparation method thereof - Google Patents
A kind of Maca beverage and preparation method thereof Download PDFInfo
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- CN104223307B CN104223307B CN201410532446.9A CN201410532446A CN104223307B CN 104223307 B CN104223307 B CN 104223307B CN 201410532446 A CN201410532446 A CN 201410532446A CN 104223307 B CN104223307 B CN 104223307B
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- radix ophiopogonis
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 51
- 240000000759 Lepidium meyenii Species 0.000 title claims abstract description 44
- 235000000421 Lepidium meyenii Nutrition 0.000 title claims abstract description 44
- 235000012902 lepidium meyenii Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 54
- 239000000796 flavoring agent Substances 0.000 claims abstract description 48
- 239000000706 filtrate Substances 0.000 claims abstract description 43
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 42
- 238000000034 method Methods 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 230000008569 process Effects 0.000 claims abstract description 22
- 239000000047 product Substances 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 235000020344 instant tea Nutrition 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 24
- 239000003795 chemical substances by application Substances 0.000 claims description 18
- 238000004114 suspension culture Methods 0.000 claims description 7
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- 241000246354 Satureja Species 0.000 claims description 6
- 235000007315 Satureja hortensis Nutrition 0.000 claims description 6
- 230000002378 acidificating effect Effects 0.000 claims description 6
- 230000002496 gastric effect Effects 0.000 abstract description 7
- 230000004899 motility Effects 0.000 abstract description 6
- 239000002671 adjuvant Substances 0.000 abstract description 5
- 230000002124 endocrine Effects 0.000 abstract description 5
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- 238000005469 granulation Methods 0.000 abstract 1
- 230000003179 granulation Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 239000013543 active substance Substances 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 206010000059 abdominal discomfort Diseases 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
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- 108090000790 Enzymes Proteins 0.000 description 5
- 238000001914 filtration Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000003651 drinking water Substances 0.000 description 4
- 235000020188 drinking water Nutrition 0.000 description 4
- 239000008187 granular material Substances 0.000 description 4
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- 238000009210 therapy by ultrasound Methods 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
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- 210000004072 lung Anatomy 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000010008 shearing Methods 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- 241001523681 Dendrobium Species 0.000 description 2
- 241000628997 Flos Species 0.000 description 2
- 244000248557 Ophiopogon japonicus Species 0.000 description 2
- 229930182558 Sterol Natural products 0.000 description 2
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- 238000005516 engineering process Methods 0.000 description 2
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- 238000010298 pulverizing process Methods 0.000 description 2
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- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 150000003432 sterols Chemical class 0.000 description 2
- 235000003702 sterols Nutrition 0.000 description 2
- 239000011550 stock solution Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 1
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- 241000196324 Embryophyta Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 241000219780 Pueraria Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000002079 cooperative effect Effects 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 description 1
- 229920000036 polyvinylpyrrolidone Polymers 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a kind of Maca beverage and preparation method thereof。The feature of Maca beverage of the present invention is: be made up of following raw material: parts by weight are the Lepidinm meyenii Walp of 50～80 parts, the Herba Dendrobii protocorm of 10～30 parts, the Radix Ophiopogonis of 5～20 parts must, the flavoring agent of 0.1～0.3 part, and water, the weight of water is Lepidinm meyenii Walp, Herba Dendrobii protocorm and Radix Ophiopogonis must after squeezing slagging-off 30～100 times of weight。The feature of preparation method of the present invention is: step is as follows successively: (1) by Lepidinm meyenii Walp, Radix Ophiopogonis must and the mixing of Herba Dendrobii protocorm, and pulverize defibrination, obtain pressed liquor；(2) by pressed liquor supersound process；(3) add water, mix homogeneously, sequentially pass through 600 and 2500 mesh screen, obtain filtrate；(4) with flavoring agent, homogenizing；(5) sterilization fill, is finished product；Or make instant tea；Or add the granulation of adjuvant tabletting。The formula of the present invention is unique, will not cause gastric heat, resisting fatigue, raising motility of sperm, endocrine regulation after edible。
Description
Technical field
The present invention relates to a kind of beverage and preparation method thereof, especially relate to a kind of Maca beverage and preparation method thereof, this Maca beverage has health care and warm cool balance。
Background technology
Lepidinm meyenii Walp is the separate row Vegetable spp plateau plant introduced a fine variety from Peru, has resisting fatigue, improves the functions such as motility of sperm, and it is warm in nature, returns stomach, lung, kidney channel。But, individually edible Lepidinm meyenii Walp product often causes gastric heat, causes stomach discomfort。
Also disclose that now some Maca beverage, if publication date is on 03 13rd, 2013, publication number is in the Chinese patent of CN102960810A, disclose a kind of Maca beverage, this Maca beverage is formulated by the formula including following raw material: 0.02%-0.1% pueraria root powder, 0.3%-1.0% Radix Ginseng, 0.02%-0.1% Rhizoma Dioscoreae, 0.2%-0.6% Flos Chrysanthemi, 0.2%-0.6% Flos Lonicerae, 0.04%-0.06% Paullina Cupana extract, 0.01%-0.1% soybean peptide, 0.01%-0.04% coffee-extract, 0.4%-0.6% taurine, 0.06%-0.12% inositol, 2.0%-3.0% vitamin B1, 0.4%-1.2% vitamin B6, and appropriate local flavor regulator, all the other are water, the raw material of this Maca beverage is complicated, and be difficult to sufficiently effective give play to effect of effective ingredient in Lepidinm meyenii Walp。And for example publication date is on November 07th, 2012, publication number is in the Chinese patent of CN102763878A, disclose a kind of functional maca health beverage and preparation method thereof, the quality of this functional maca health beverage is composed as follows: Maca extract 1-5 part, Germinatus Phragmitis extract 1-3 part, compound vitamin and mineral 3-6 part, flavoring agent 0.5-1 part, Aminoacids complex powder 2-4 part, water 81-92.5 part, used Maca extract, the active substance in Lepidinm meyenii Walp raw material is difficult to be extracted fully。
In sum, there is presently no a kind of formula reasonable, warm cool balance, gastric heat will not be caused after edible, not result in stomach discomfort, and there is resisting fatigue, the Maca beverage improving motility of sperm, endocrine regulation function and preparation method thereof。
Summary of the invention
It is an object of the invention to overcome above shortcomings in prior art, and provide a kind of formula unique, reasonable, and warm cool balance, gastric heat will not be caused after edible, do not result in stomach discomfort, and there is resisting fatigue, the Maca beverage improving motility of sperm, endocrine regulation function and preparation method thereof。
This invention address that the problems referred to above be the technical scheme is that being characterized in that of this Maca beverage: be made up of following raw material: parts by weight are the Lepidinm meyenii Walp of 50～80 parts, parts by weight are the Herba Dendrobii protocorm of 10～30 parts, the Radix Ophiopogonis that parts by weight are 5～20 parts must, parts by weight are the flavoring agent of 0.1～0.3 part, and water, the weight of described water is 30～100 times of the weight after must squeezing Lepidinm meyenii Walp, Herba Dendrobii protocorm and Radix Ophiopogonis slagging-off。Formula is unique, reasonable, the cool balance of temperature, the composition in Lepidinm meyenii Walp, Herba Dendrobii protocorm and Radix Ophiopogonis palpus can synergism mutually, gastric heat will not be caused after eating, do not result in stomach discomfort, and effect of the Lepidinm meyenii Walp alkene in Lepidinm meyenii Walp, macamide, polysaccharide, sterol isoreactivity composition can be given full play of。
As preferably, flavoring agent of the present invention is one or more in savory agent, sweeting agent, tasty agents, acidic flavoring agent and pungent pastil。
As preferably, Lepidinm meyenii Walp of the present invention is the fresh tuber of Lepidinm meyenii Walp growing to 1～November 30 November, described Herba Dendrobii protocorm is 20～30 days suspension cultures, and described Radix Ophiopogonis must be the palpus fresh Radix Ophiopogonis of annual river Radix Ophiopogonis or 3 years raw Zhejiang Radix Ophiopogonis, and described water is pure water。
A kind of preparation method of Maca beverage, it is characterized in that: the raw material used in described preparation method is by the Lepidinm meyenii Walp that parts by weight are 50～80 parts, parts by weight are the Herba Dendrobii protocorm of 10～30 parts, the Radix Ophiopogonis that parts by weight are 5～20 parts must, parts by weight are the flavoring agent of 0.1～0.3 part, and water composition, the weight of described water is 30～100 times of the weight after must squeezing Lepidinm meyenii Walp, Herba Dendrobii protocorm and Radix Ophiopogonis slagging-off；The step of this preparation method is as follows successively:
(1) by Lepidinm meyenii Walp, Radix Ophiopogonis must and the mixing of Herba Dendrobii protocorm, and pulverize defibrination to 500 orders, squeezing slagging-off, it is thus achieved that pressed liquor；
(2) pressed liquor is placed in 50～75 DEG C of temperature, under 25～40MPa pressure, processes 5min with the ultrasonic echography of 20～25KHz frequency；
(3) in the pressed liquor after supersound process, add water, mix homogeneously, then in turn through 600 mesh sieves and 2500 mesh screen, obtain filtrate；
(4) in filtrate, add flavoring agent, at 25～35 DEG C of temperature, first use 30MPa pressures cycle homogenizing three times, then with 5MPa pressures cycle homogenizing once；
(5) sterilize fill by the filtrate after homogenizing, is finished product；Or after spray-dried for the filtrate after homogenizing, make instant tea；Or after spray-dried for the filtrate after homogenizing, add adjuvant tabletting and granulate。
The technique of the present invention is very simple, it is easy to operation, be conducive to promotion and application, active substance in raw material is easier to be squeezed out, the pressed liquor of Lepidinm meyenii Walp, the pressed liquor of Herba Dendrobii protocorm and Radix Ophiopogonis must pressed liquor can synergism mutually, gastric heat will not be caused after eating, not result in stomach discomfort, and can more fully, effectively give play to effect of active component in Lepidinm meyenii Walp pressed liquor, there is resisting fatigue, improve motility of sperm, endocrine regulation function。
As preferably, Lepidinm meyenii Walp of the present invention is the fresh tuber of Lepidinm meyenii Walp growing to 1～November 30 November, described Herba Dendrobii protocorm is 20～30 days suspension cultures, and described Radix Ophiopogonis must be the palpus fresh Radix Ophiopogonis of annual river Radix Ophiopogonis or 3 years raw Zhejiang Radix Ophiopogonis, and described water is pure water。
As preferably, flavoring agent of the present invention is one or more in savory agent, sweeting agent, tasty agents, acidic flavoring agent and pungent pastil。
As preferably, in step of the present invention (1), by Lepidinm meyenii Walp, Radix Ophiopogonis must and the mixing of Herba Dendrobii protocorm after, pulverize defibrination to 500 orders。
The present invention compared with prior art, has the following advantages and effect: 1. adopts Herba Dendrobii and with Lepidinm meyenii Walp compatibility, must reach warm cool balance Radix Ophiopogonis；2. adopting pressing method to obtain beverage stock solution, without solvent extraction, product is natural, pure, environmental protection；3. adopt ultrasonic method that material liquid is carried out enzyme denaturing sterilizing, it is to avoid in the course of processing, enzyme acts on product, produces uncontrollable impact；4. except this product adopts culturing raw material except Lepidinm meyenii Walp, Herba Dendrobii adopts fermented product, adopts palpus Radix Ophiopogonis Radix Ophiopogonis, not affecting on the basis of product quality, had both avoided the waste of raw material, and saved again cost。
Herba Dendrobii nature and flavor are sweet, cold, return stomach, lung, kidney channel；Radix Ophiopogonis nature and flavor sweet, be slightly cold, GUIXIN, lung, stomach warp, Lepidinm meyenii Walp and Herba Dendrobii, Radix Ophiopogonis with certain proportion with the use of, it is possible to balance warm, must be played the effect of equilibrium between yin and yang, warm cool mediation。Herba Dendrobii has horny layer, large-scale processing, it is bigger that early stage removes horny layer workload, later stage remove impurity can increase the complexity of technique, adopting Herba Dendrobii Protocorm thing, its product active substance of about 30 days is essentially identical with dendrobium plant, and anoderm, crude fiber content is also relatively low, is beneficial to beverage production。
After Lepidinm meyenii Walp maturation, its water content reduces, and its water-soluble flavour nutrient material reduces, and irritating sulfur glycosides compound increases, and is unfavorable for the production of beverage, and growth cycle is too short, then inside tuber, the accumulation of nutrition and function composition is not enough, affects effect of product。Lepidinm meyenii Walp is generally gathered by the end of December, selects the Lepidinm meyenii Walp fresh feed gathered first 1 month, and its moisture content, active ingredient, flavor substance reach a balance, are of value to the production of beverage。
In Radix Ophiopogonis palpus, polysaccharide and saponin content are higher than Tubers of Ophiopogon japonicus, and flavones content is little with Tubers of Ophiopogon japonicus difference, and Radix Ophiopogonis, Radix Ophiopogonis must not utilize, and causes waste as medicinal now。Adopting the annual fresh Radix Ophiopogonis must as the beverage raw material of the present invention, the active substance content such as its polysaccharide be higher, and fresh feed is beneficial to the production of beverage, turn avoid the waste of data。
Detailed description of the invention
The present invention is described in further detail by the examples below, and following example are explanation of the invention and the invention is not limited in following example。
Embodiment 1。
In the present embodiment, the step of the preparation method of Maca beverage is as follows successively。
(1) choose and be grown in 3200 meters above sea level, and at the Lepidinm meyenii Walp tuber 500 kilograms of results on November 15, annual Radix Ophiopogonis must 200 kilograms, the Herba Dendrobii protocorm 300 kilograms cultivated for 30 days, clean up with drinking water, and by above-mentioned Lepidinm meyenii Walp tuber, Radix Ophiopogonis must and Herba Dendrobii protocorm join in shearing crusher and pulverize, be then added in colloid mill defibrination to the fineness of 500 orders, with the squeezing slagging-off of melt cinder seperator, it is thus achieved that pressed liquor 780 kilograms。
(2) by pressed liquor in 65 DEG C of temperature, under 35MPa pressure, with the ultrasonic Treatment 5min of 22KHz frequency。
(3) in the pressed liquor after process, add the pure water of 50000 kilograms, mix homogeneously, successively through 600 orders and twice filtration of 2500 orders, obtain filtrate。
(4) in filtrate, add 2000 grams of flavoring agents, at 30 DEG C of temperature, first use 30MPa pressure, circulate homogenizing three times, then with 5MPa pressure homogenizing once。
(5) sterilize fill by the filtrate after homogenizing, is Maca beverage finished product。
Formula in the present embodiment is unique, reasonable, the cool balance of temperature, preparation method is very simple, it is easy to operation, active substance in raw material is easier to fully be squeezed out, the pressed liquor of Lepidinm meyenii Walp, the pressed liquor of Herba Dendrobii protocorm and Radix Ophiopogonis must pressed liquor can produce cooperative effect, gastric heat will not be caused after edible, do not result in stomach discomfort, and can more fully, effectively give play to effect of Lepidinm meyenii Walp alkene, macamide, polysaccharide, sterol in Lepidinm meyenii Walp pressed liquor, there is resisting fatigue, improve the function of motility of sperm, endocrine regulation。
Embodiment 2。
In the present embodiment, the step of the preparation method of Maca beverage is as follows successively。
(1) 3200 meters above sea level are chosen, and at the Lepidinm meyenii Walp tuber 80 kilograms of results on November 15, annual Radix Ophiopogonis must 10 kilograms, the Herba Dendrobii protocorm 10 kilograms cultivated for 30 days, clean up with drinking water, and by above-mentioned Lepidinm meyenii Walp tuber, Radix Ophiopogonis must and Herba Dendrobii protocorm join in shearing crusher and pulverize, be then added in colloid mill defibrination to the fineness of 500 orders, with the squeezing slagging-off of melt cinder seperator, it is thus achieved that pressed liquor 75 kilograms。
(2) by pressed liquor in 70 DEG C of temperature, under 30MPa pressure, with the ultrasonic Treatment 5min of 22KHz frequency。
(3) in the pressed liquor after process, add the pure water of 3000 kilograms, mix homogeneously, successively through 600 orders and twice filtration of 2500 orders, obtain filtrate。
(4) in filtrate, add 260 grams of flavoring agents, at 35 DEG C of temperature, first use 30MPa pressure, circulate homogenizing three times, then with 5MPa pressure homogenizing once。
(5) filtrate after homogenizing is joined in spray dryer it is dried, it is thus achieved that dry instant Lepidinm meyenii Walp tea powder。
Embodiment 3。
(1) 3200 meters above sea level are chosen, and at the Lepidinm meyenii Walp tuber 120 kg of results on November 30, annual Radix Ophiopogonis must 30 kilograms, the Herba Dendrobii protocorm 50 kilograms cultivated for 30 days, clean up with drinking water, and by above-mentioned Lepidinm meyenii Walp tuber, Radix Ophiopogonis must and Herba Dendrobii protocorm join in shearing crusher and pulverize, add in colloid mill defibrination to the fineness of 500 orders, with the squeezing slagging-off of melt cinder seperator, it is thus achieved that pressed liquor 165 kilograms。
(2) by pressed liquor in 65 DEG C of temperature, under 35MPa pressure, with the ultrasonic Treatment 5min of 22KHz frequency。
(3) in the pressed liquor after process, add the pure water of 6000 kilograms, mix homogeneously, successively through 600 orders and twice filtration of 2500 orders, obtain filtrate。
(4) in filtrate, add 500 grams of flavoring agents, at 30 DEG C of temperature, first use 30MPa pressure, circulate homogenizing three times, then with 5MPa pressure homogenizing once。
(5) filtrate after homogenizing is joined in spray dryer dry, it is thus achieved that xeraphium 35 kilograms, add the adjuvants 35 kilograms such as pregelatinized Starch, dextrin, microcrystalline Cellulose, polyvidone, mix homogeneously, granulate, tabletting, it is thus achieved that Maca tablet。
Embodiment 4。
The Maca beverage preparation method of the present embodiment is made up of following raw material: parts by weight are the Lepidinm meyenii Walp of 50～80 parts, parts by weight are the Herba Dendrobii protocorm of 10～30 parts, the Radix Ophiopogonis that parts by weight are 5～20 parts must, parts by weight are the flavoring agent of 0.1～0.3 part, and water, the weight of described water is 30～100 times of the weight after must squeezing Lepidinm meyenii Walp, Herba Dendrobii protocorm and Radix Ophiopogonis slagging-off。This Maca beverage preparation method comprises the following steps。
(1) choose high-quality Lepidinm meyenii Walp fresh feed, Radix Ophiopogonis must fresh feed, clean up with drinking water, add Herba Dendrobii protocorm, pulverize defibrination to 500 orders, squeezing slagging-off, it is thus achieved that pressed liquor。Lepidinm meyenii Walp generally selects the fresh feed in November of more than 3000 meters above sea level, and its moisture content, active ingredient, flavor substance reach a balance, are of value to the production of beverage；Radix Ophiopogonis must be the fresh Rootlet Ophiopogonis of annual river Radix Ophiopogonis or 3 years raw Zhejiang Radix Ophiopogonis, its polysaccharide and saponin content height, and moisture content is also high, is of value to beverage production；Herba Dendrobii protocorm is 30 days cultures, its active substance content is little with dendrobium plant difference, and without horny layer, crude fiber content is low, is beneficial to beverage production, by the fineness of raw material pulverizing to 500 orders in the present embodiment, the acquisition mode being because in the present invention beverage stock solution is squeezing, but not extract, in order to allow the active substance in raw material be easier to be squeezed out, it is necessary to raw material pulverizing defibrination is to the fineness of 500 orders。
(2) pressed liquor is placed in 50～75 DEG C of temperature, under 25～40MPa pressure, with the ultrasonic Treatment 5min of 20～25KHz frequency。Adopt high pressure ultrasonic power that raw material pressed liquor is dezymotized sterilizing, effectively prevent enzyme in pressed liquor and in process of production solution is produced the bad phenomenons such as flocculent deposit；Adopt high pressure ultrasonic power low temperature enzyme denaturing, it is to avoid the problems such as the active substance inactivation that high temperature enzyme denaturing produces。
(3) adding the pure water that weight is pressed liquor weight 30～100 times in the pressed liquor after process, mix homogeneously, successively through 600 orders and twice filtration of 2500 orders。Mixed liquor is through 600 orders and twice filtration of 2500 orders, by insoluble solids such as the albumen existed in solution, fibers。
(4) in filtrate, add flavoring agent, at 25～35 DEG C of temperature, first use 30MPa pressures cycle homogenizing three times, then with 5MPa pressure homogenizing once。After filtrate adds flavoring agent, first use elevated pressures (30MPa) homogenizing three times, the large particulate matters such as the residual dietary fiber in feed liquid, Oil globule, polysaccharide are broken into small particle, again with relatively low pressure (5MPa) homogenizing once, prevent fine particle adhesion in feed liquid agglomerating, affect product characteristics。
(5) sterilize fill by the filtrate after homogenizing, obtains Maca beverage。By after spray-dried for the filtrate after homogenizing, instant tea can also be made, or add adjuvant tabletting and granulate, it is thus achieved that Maca tablet。
Embodiment 5。
In the present embodiment, the raw material used in the preparation method of Maca beverage is by the Lepidinm meyenii Walp that parts by weight are 50～80 parts, parts by weight are the Herba Dendrobii protocorm of 10～30 parts, the Radix Ophiopogonis that parts by weight are 5～20 parts must, parts by weight are the flavoring agent of 0.1～0.3 part, and water composition, the weight of water used is 30～100 times of the weight after must squeezing Lepidinm meyenii Walp, Herba Dendrobii protocorm and Radix Ophiopogonis slagging-off。Under normal circumstances, Lepidinm meyenii Walp is the fresh tuber of Lepidinm meyenii Walp growing to 1～November 30 November, and Herba Dendrobii protocorm is 20～30 days suspension cultures, and Radix Ophiopogonis must be the palpus fresh Radix Ophiopogonis of annual river Radix Ophiopogonis or 3 years raw Zhejiang Radix Ophiopogonis, and water is pure water。
In the present embodiment, the step of the preparation method of Maca beverage is as follows successively。
(1) by Lepidinm meyenii Walp, Radix Ophiopogonis must and the mixing of Herba Dendrobii protocorm, and pulverize defibrination to 500 orders, squeezing slagging-off, it is thus achieved that pressed liquor。Under normal circumstances, by Lepidinm meyenii Walp, Radix Ophiopogonis must and the mixing of Herba Dendrobii protocorm after, pulverize defibrination to 500 orders。
(2) pressed liquor is placed in 50～75 DEG C of temperature, under 25～40MPa pressure, processes 5min with the ultrasonic echography of 20～25KHz frequency。
(3) in the pressed liquor after supersound process, add water, mix homogeneously, then in turn through 600 mesh sieves and 2500 mesh screen, obtain filtrate。
(4) in filtrate, add flavoring agent, at 25～35 DEG C of temperature, first use 30MPa pressures cycle homogenizing three times, then with 5MPa pressures cycle homogenizing once。
(5) sterilize fill by the filtrate after homogenizing, is finished product；Or after spray-dried for the filtrate after homogenizing, make instant tea；Or after spray-dried for the filtrate after homogenizing, add adjuvant tabletting and granulate。
Flavoring agent (flavoragent) refers to the organoleptic properties improving food, makes food tastier, and can the secretion of facilitating digestion liquid and orectic food additive。Food adds certain flavoring agent, is possible not only to improve the organoleptic of food, makes food better to eat, and some flavoring agent also has certain nutritive value。The kind of flavoring agent is a lot, mainly includes savory agent (mainly Sal), sweeting agent (mainly sugar, sugar alcohol etc.), tasty agents, acidic flavoring agent and pungent pastil etc.。Flavoring agent in the present invention can be one or more in savory agent, sweeting agent, tasty agents, acidic flavoring agent and pungent pastil。
Embodiment 6。
In the present embodiment, the raw material used in the preparation method of Maca beverage is by the Lepidinm meyenii Walp that parts by weight are 50 parts, parts by weight are the Herba Dendrobii protocorm of 25 parts, the Radix Ophiopogonis that parts by weight are 20 parts must, parts by weight are the flavoring agent of 0.2 part, and water composition, the weight of water used is 100 times of the weight after must squeezing Lepidinm meyenii Walp, Herba Dendrobii protocorm and Radix Ophiopogonis slagging-off。
In the present embodiment, the step of the preparation method of Maca beverage is as follows successively。
(1) by Lepidinm meyenii Walp, Radix Ophiopogonis must and the mixing of Herba Dendrobii protocorm, and pulverize defibrination to 500 orders, squeezing slagging-off, it is thus achieved that pressed liquor。
(2) pressed liquor is placed in 50 DEG C of temperature, under 40MPa pressure, processes 5min with the ultrasonic echography of 25KHz frequency。
(3) in the pressed liquor after supersound process, add water, mix homogeneously, then in turn through 600 mesh sieves and 2500 mesh screen, obtain filtrate。
(4) in filtrate, add flavoring agent, at 35 DEG C of temperature, first use 30MPa pressures cycle homogenizing three times, then with 5MPa pressures cycle homogenizing once。
(5) sterilize fill by the filtrate after homogenizing, is finished product。
Embodiment 7。
In the present embodiment, the raw material used in the preparation method of Maca beverage is by the Lepidinm meyenii Walp that parts by weight are 65 parts, parts by weight are the Herba Dendrobii protocorm of 10 parts, the Radix Ophiopogonis that parts by weight are 5 parts must, parts by weight are the flavoring agent of 0.15 part, and water composition, the weight of water used is 30 times of the weight after must squeezing Lepidinm meyenii Walp, Herba Dendrobii protocorm and Radix Ophiopogonis slagging-off。
In the present embodiment, the step of the preparation method of Maca beverage is as follows successively。
(1) by Lepidinm meyenii Walp, Radix Ophiopogonis must and the mixing of Herba Dendrobii protocorm, and pulverize defibrination to 500 orders, squeezing slagging-off, it is thus achieved that pressed liquor。
(2) pressed liquor is placed in 75 DEG C of temperature, under 25MPa pressure, processes 5min with the ultrasonic echography of 20KHz frequency。
(3) in the pressed liquor after supersound process, add water, mix homogeneously, then in turn through 600 mesh sieves and 2500 mesh screen, obtain filtrate。
(4) in filtrate, add flavoring agent, at 25 DEG C of temperature, first use 30MPa pressures cycle homogenizing three times, then with 5MPa pressures cycle homogenizing once。
(5) after spray-dried for the filtrate after homogenizing, instant tea will be made。
Embodiment 8。
In the present embodiment, the raw material used in the preparation method of Maca beverage is by the Lepidinm meyenii Walp that parts by weight are 60 parts, parts by weight are the Herba Dendrobii protocorm of 20 parts, the Radix Ophiopogonis that parts by weight are 12.5 parts must, parts by weight are the flavoring agent of 0.1 part, and water composition, the weight of water used is 80 times of the weight after must squeezing Lepidinm meyenii Walp, Herba Dendrobii protocorm and Radix Ophiopogonis slagging-off。Lepidinm meyenii Walp is the fresh tuber of Lepidinm meyenii Walp growing to 1～November 30 November, and Herba Dendrobii protocorm is 20～30 days suspension cultures, and Radix Ophiopogonis must be the palpus fresh Radix Ophiopogonis of annual river Radix Ophiopogonis, and water is pure water。
In the present embodiment, the step of the preparation method of Maca beverage is as follows successively。
(1) by Lepidinm meyenii Walp, Radix Ophiopogonis must and the mixing of Herba Dendrobii protocorm, and pulverize defibrination to 500 orders, squeezing slagging-off, it is thus achieved that pressed liquor。
(2) pressed liquor is placed in 60 DEG C of temperature, under 30MPa pressure, processes 5min with the ultrasonic echography of 22KHz frequency。
(3) in the pressed liquor after supersound process, add water, mix homogeneously, then in turn through 600 mesh sieves and 2500 mesh screen, obtain filtrate。
(4) in filtrate, add flavoring agent, at 30 DEG C of temperature, first use 30MPa pressures cycle homogenizing three times, then with 5MPa pressures cycle homogenizing once。
(5) sterilize fill by the filtrate after homogenizing, is finished product。
Embodiment 9。
In the present embodiment, the raw material used in the preparation method of Maca beverage is by the Lepidinm meyenii Walp that parts by weight are 80 parts, parts by weight are the Herba Dendrobii protocorm of 15 parts, the Radix Ophiopogonis that parts by weight are 15 parts must, parts by weight are the flavoring agent of 0.3 part, and water composition, the weight of water used is 50 times of the weight after must squeezing Lepidinm meyenii Walp, Herba Dendrobii protocorm and Radix Ophiopogonis slagging-off。Lepidinm meyenii Walp is the fresh tuber of Lepidinm meyenii Walp growing to 1～November 30 November, and Herba Dendrobii protocorm is 20～30 days suspension cultures, Radix Ophiopogonis must be 3 years raw Zhejiang Radix Ophiopogonis fresh Radix Ophiopogonis must, water is pure water。
In the present embodiment, the step of the preparation method of Maca beverage is as follows successively。
(1) by Lepidinm meyenii Walp, Radix Ophiopogonis must and the mixing of Herba Dendrobii protocorm, and pulverize defibrination to 500 orders, squeezing slagging-off, it is thus achieved that pressed liquor。Under normal circumstances, by Lepidinm meyenii Walp, Radix Ophiopogonis must and the mixing of Herba Dendrobii protocorm after, pulverize defibrination to 500 orders。
(2) pressed liquor is placed in 65 DEG C of temperature, under 35MPa pressure, processes 5min with the ultrasonic echography of 22KHz frequency。
(3) in the pressed liquor after supersound process, add water, mix homogeneously, then in turn through 600 mesh sieves and 2500 mesh screen, obtain filtrate。
(4) in filtrate, add flavoring agent, at 33 DEG C of temperature, first use 30MPa pressures cycle homogenizing three times, then with 5MPa pressures cycle homogenizing once。
(5) after spray-dried for the filtrate after homogenizing, instant tea will be made。
Embodiment 10。
In the present embodiment, the raw material used in the preparation method of Maca beverage is by the Lepidinm meyenii Walp that parts by weight are 70 parts, parts by weight are the Herba Dendrobii protocorm of 30 parts, the Radix Ophiopogonis that parts by weight are 17.5 parts must, parts by weight are the flavoring agent of 0.25 part, and water composition, the weight of water used is 70 times of the weight after must squeezing Lepidinm meyenii Walp, Herba Dendrobii protocorm and Radix Ophiopogonis slagging-off。
In the present embodiment, the step of the preparation method of Maca beverage is as follows successively。
(1) by Lepidinm meyenii Walp, Radix Ophiopogonis must and the mixing of Herba Dendrobii protocorm, and pulverize defibrination to 500 orders, squeezing slagging-off, it is thus achieved that pressed liquor。Under normal circumstances, by Lepidinm meyenii Walp, Radix Ophiopogonis must and the mixing of Herba Dendrobii protocorm after, pulverize defibrination to 500 orders。
(2) pressed liquor is placed in 55 DEG C of temperature, under 35MPa pressure, processes 5min with the ultrasonic echography of 24KHz frequency。
(3) in the pressed liquor after supersound process, add water, mix homogeneously, then in turn through 600 mesh sieves and 2500 mesh screen, obtain filtrate。
(4) in filtrate, add flavoring agent, at 28 DEG C of temperature, first use 30MPa pressures cycle homogenizing three times, then with 5MPa pressures cycle homogenizing once。
(5) sterilize fill by the filtrate after homogenizing, is finished product。
Although the present invention is with embodiment openly as above, but it is not limited to protection scope of the present invention, any technical staff being familiar with this technology, in the change made without departing from the spirit and scope of the invention and retouching, all should belong to protection scope of the present invention。
Claims (6)
1. a Maca beverage, it is characterized in that: be made up of following raw material: parts by weight are the Lepidinm meyenii Walp of 50～80 parts, parts by weight are the Herba Dendrobii protocorm of 10～30 parts, the Radix Ophiopogonis that parts by weight are 5～20 parts must, parts by weight are the flavoring agent of 0.1～0.3 part, and water, the weight of described water is 30～100 times of the weight after must squeezing Lepidinm meyenii Walp, Herba Dendrobii protocorm and Radix Ophiopogonis slagging-off；Described Lepidinm meyenii Walp is the fresh tuber of Lepidinm meyenii Walp growing to 1～November 30 November, and described Herba Dendrobii protocorm is 20～30 days suspension cultures, and described Radix Ophiopogonis must be the palpus fresh Radix Ophiopogonis of annual river Radix Ophiopogonis or 3 years raw Zhejiang Radix Ophiopogonis, and described water is pure water。
2. Maca beverage according to claim 1, it is characterised in that: described flavoring agent is one or more in savory agent, sweeting agent, tasty agents, acidic flavoring agent and pungent pastil。
3. the preparation method of a Maca beverage, it is characterized in that: the raw material used in described preparation method is by the Lepidinm meyenii Walp that parts by weight are 50～80 parts, parts by weight are the Herba Dendrobii protocorm of 10～30 parts, the Radix Ophiopogonis that parts by weight are 5～20 parts must, parts by weight are the flavoring agent of 0.1～0.3 part, and water composition, the weight of described water is 30～100 times of the weight after must squeezing Lepidinm meyenii Walp, Herba Dendrobii protocorm and Radix Ophiopogonis slagging-off；The step of this preparation method is as follows successively:
(1) by Lepidinm meyenii Walp, Radix Ophiopogonis must and the mixing of Herba Dendrobii protocorm, and pulverize defibrination to 500 orders, squeezing slagging-off, it is thus achieved that pressed liquor；
(2) pressed liquor is placed in 50～75 DEG C of temperature, under 25～40MPa pressure, processes 5min with the ultrasonic echography of 20～25KHz frequency；
(3) in the pressed liquor after supersound process, add water, mix homogeneously, then in turn through 600 mesh sieves and 2500 mesh screen, obtain filtrate；
(4) in filtrate, add flavoring agent, at 25～35 DEG C of temperature, first use 30MPa pressures cycle homogenizing three times, then with 5MPa pressures cycle homogenizing once；
(5) sterilize fill by the filtrate after homogenizing, is finished product；Or after spray-dried for the filtrate after homogenizing, make instant tea。
4. the preparation method of Maca beverage according to claim 3, it is characterized in that: described Lepidinm meyenii Walp is the fresh tuber of Lepidinm meyenii Walp growing to 1～November 30 November, described Herba Dendrobii protocorm is 20～30 days suspension cultures, described Radix Ophiopogonis must be the palpus fresh Radix Ophiopogonis of annual river Radix Ophiopogonis or 3 years raw Zhejiang Radix Ophiopogonis, and described water is pure water。
5. the preparation method of Maca beverage according to claim 3, it is characterised in that: described flavoring agent is one or more in savory agent, sweeting agent, tasty agents, acidic flavoring agent and pungent pastil。
6. the preparation method of Maca beverage according to claim 3, it is characterised in that: in described step (1), by Lepidinm meyenii Walp, Radix Ophiopogonis must and the mixing of Herba Dendrobii protocorm after, pulverize defibrination to 500 orders。
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| CN104472811A (en) * | 2014-12-26 | 2015-04-01 | 陈丽丹 | Functional tea made of lepidium meyenii walp |
| CN104719902A (en) * | 2015-04-09 | 2015-06-24 | 戚月珍 | Maca powder |
| CN109985058A (en) * | 2017-12-29 | 2019-07-09 | 暨南大学 | Dendrobium polysaccharide causes the application in Reproductive Damage drug in preparation prevention and treatment arsenic poisoning |
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| CN102578653A (en) * | 2012-01-16 | 2012-07-18 | 无锡爱迪信光电科技有限公司 | Maca functional drink and manufacturing method thereof |
| CN102824545B (en) * | 2012-08-22 | 2014-09-17 | 厦门鹰君药业有限公司 | Blood sugar-reduction traditional Chinese medicine composition |
| CN102948900A (en) * | 2012-11-01 | 2013-03-06 | 上海中海龙高新技术研究院 | Maca beverage and preparation method thereof |
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